Asian omelette with coconut poached chicken

By: Nikki and Jordan Shearer

Date: 04.07.2016

Check out this quick and easy recipe for an Asian omelette with coconut poached chicken by Masterchef NZ runners up Nikki and Jordan Shearer.

Serves 4

Note: You can also add cooked egg noodles into the omelette if you would like to make it a little more substantial. Mix the cooked noodles with a couple of tablespoons of the hot coconut poaching liquid.

Omelette

6 eggs

1 Tbsp fish sauce

1 tsp brown sugar

1 tsp chilli flakes

Whisk above ingredients until combined.

Poached chicken

1 chicken breast skin removed

400ml coconut milk

1 red chilli finely chopped

Method

Place liquid and chillies into saucepan and bring to the boil.

Turn down heat and add chicken breast. Gently poach until chicken cooked and juices run clear.

Take off heat and when chicken cool, shred with a fork. Add back to the hot cooking liquid and set aside.

Other ingredients

Sesame oil

Rice bran oil

100g snow peas, finely sliced

2 spring onions finely sliced

2 fresh red chillies finely sliced

½ cup mung bean sprouts

½ cup chopped mint

¼ cup chopped coriander

Kecap manis to serve

Method

Place an omelette pan on a medium heat with 1 Tbsp rice bran oil and 1 tsp sesame oil. Add ¼ of the omelette mix and cook for 1 - 2 minutes, swirling the egg around until cooked.